Potato Leek Seafood Chowder

Soups & Stews

Recipe courtesy of As American As Apple Pie cookbook by Phillip Stephen Schulz

Serves 4

  • 2 strips of bacon
  • ​1 large leek, washed, finely chopped
  • ​1/2 teaspoon fresh thyme, chopped
  • ​1 medium rib celery, finely chopped
  • ​1½ lbs potatoes (about 3 to 4 medium), peeled, cubed
  • 3½ cups chicken broth
  • 1/4 lb medium shrimp, shelled, deveined, halfed
  • 1/2 lb thick fish fillets (use any meaty white fish e.g haddock)
  • 1/2 lb bay scallops
  • Salt & freshly ground black pepper
  • fresh parsley for garnish

Potato Leek Seafood Chowder

Potato Leek Seafood Chowder 

Click image to enlarge


Sauté the bacon strips in a large saucepan over medium heat until crisp. Drain and dry bacon on paper towels, crumble and reserve.

​Add the chopped leeks to the bacon drippings; cook over medium-low heat for about 1 minute. Add the garlic and thyme; cook for  another 2 minutes. Add the broth and potatoes bring to a boil then reduce heat. Cook covered over medium-low heat until the potatoes are very tender, about 20 minutes.

Transfer about 1½ cups soup, mostly potatoes, to your food processor. Process until smooth and creamy. Stir this back into the soup and add the shrimp. Heat to boiling; reduce heat; cook for 1 minute. Now stir in your fish and scallops; cook 3 minutes more until fish and scallops are cooked through. Add salt and pepper to taste.

Serve hot with parsley garnish and french bread or crackers.


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